Roasted Yams With Orange Chipotle Glaze Food

ORANGE, HONEY, AND CHIPOTLE GLAZE

Steps:

• Combine all ingredients except chiles in a saucepan and boil until reduced to 1/3 cup, about 30 minutes.
• Stir in chiles.
• Use as a glaze in the last few minutes of grilling, or as a sauce when baking or roasting.

ROASTED YAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

ROASTED YAMS WITH ORANGE-CHIPOTLE GLAZE

Steps:

• Preheat oven to 400 degrees, and place rack in top third of oven.
• Cut each yam in half lengthwise, then crosswise into 3/4 inch half-rounds. Toss yams with oil, and spread on a baking sheet. Bake, turning occasionaly, until tender and lightly browned, about 30 minutes.
• Mix butter, marmalade, orange zest, and chipotle in a small bowl. Set aside at room temperature.
• Remove yams from oven. Dollop heaping teaspoons of orange butter over yams, and stir gently to coat.
• Return to oven, and bake until the mixture reduces to glaze, about 5 minutes. Season lightly with salt and serve warm.
• NOTE: The yams can be prepared ahead of time, reheat in a 400 degree oven. The glaze can be prepared up to 3 days ahead. Store in the refrigerator, and bring to room temperature before using.

ROASTED YAM WITH SUNFLOWER AND POMEGRANATE SEEDS

Steps:

• Preheat oven to 400 degrees F. Toss vegetables with oil and salt and pepper.
• Spread vegetables on a cookie sheet and roast in the oven for 20-25 minutes, stirring occasionally.
• Put in a bowl with seeds and cheese. Mix gently and eat immediately.

ORANGE MARMALADE GLAZED YAMS OR SWEET POTATOES

Steps:

• 1. Preheat Oven to 350 degrees F.
• 2. Drain Yams, reserving syrup.
• 3. Place yams side by side into a 8" x 8" baking dish.
• 4. Mix the marmalade with the reserved syrup.
• 5. Boil the mixture, stirring constantly, until it is the consistency of corn syrup.
• 6. Pour over the sweet potatoes.
• 7. Dot butter over top.
• 8. Sprinkle the top with coconut.
• 9. Bake 10 minutes covered with foil . remove foil and bake 5-10 minutes longer or until the coconut is golden.

GLAZED YAMS

Steps:

• Heat oven to 350°F.
• Arrange yams in an ungreased shallow baking dish.
• Combine remaining ingredients; drizzle over yams.
• Bake for 20-30 minutes or until glazed and thoroughly heated.
• (If desired, omit the brown sugar and add 1/3 cup maple syrup).
• To make ahead, combine all ingredients. Cover, and refrigerate for up to 2 days. Increase baking time to 30-45 mins).

ROASTED EGGPLANT WITH ORANGE MISO GLAZE

Steps:

• Place eggplant slices on a greased or sprayed baking sheet.
• Brush with olive oil.
• Bake at 400 F for ten minutes.
• Whisk remaining ingredients together.
• Turn eggplant slices over and brush with glaze.
• Bake for 5 minutes.
• Turn eggplant slices over and brush with glaze.
• Bake for 5 minutes more.

ROASTED YAMS

Steps:

• Preheat oven to 350 degrees.
• Arrange yams in a single layer on a large baking sheet.
• Toss with 3 tbsp basting oil.
• Roast on center rack 45 min or until tender.
• Heat remaining oil in a skillet on medium heat.
• Add onion; cook with stirring for 10 min until slightly browned and soft.
• Add vinegar.
• Cook 2-3 min to reduce to a syrupy consistency.
• Remove yams from oven.
• Cover with onions and cheese.
• Roast for 10 more minutes.

MAPLE-GLAZED YAMS WITH ORANGE AND CRANBERRIES

Steps:

• Preheat oven to 350.
• Cook yams in boiling salted water 3 minutes.
• Drain.
• Transfer to 13x9 baking dish.
• Blend syrup, butter, and peel in a small bowl.
• Pour over yams.
• Sprinkle with salt and pepper and toss to coat.
• (Can be made one day ahead. Cover and refrigerate.).
• Bake yams uncovered until just tender, stirring and occasionally basting, about 30 minutes.
• Mix in cranberries.
• Continue baking until yams are very tender and juices form thick glaze, about 15 minute longer.
• Garnish with chopped fresh parsley and serve.